Indian style chicken curry is a very simple dish. It is prepared with chicken pieces, cooked with spices, tomatoes and of course onions and garlic. It is also one of the most popular disd and is served in almost every Indian restaurant around the world. Nevertheless cooking a chicken curry is a skill. You can vary the spices to use and choose to toast or even pound them. The meat should be cooked delicately and then stewed or simmered in the gravy to allow the flavor to seep through. An ultimate crowd pleaser and an absolute must-have in any party menu.
This recipe is made in a pressure cooker thus delivering long simmered flavour and tender chicken in just a fraction of the time. And it tastes incredibly delicious too.
Indian Style Chicken Curry
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- 6 chicken thigh, skinned and cut into medium size
- 2 big onions, sliced thinly
- 3 tbsp garlic, chopped finely
- 2 tbsp ginger, chopped finely
- 1 green chilli, sliced to rings
- 2 tbsp coriander seed powder
- 11/2 tbsp paprika
- 1 tbsp garam masala
- 2 tomatoes, diced
- ¼ tsp black pepper, cracked
- 4 green cardamom, crushed to expose seeds
- ¼ cup coriander leaves, chopped
- 2 potatoes, cut into chunks
- ½ tsp tumeric powder
- ½ tsp salt, to taste
- 1 tsp salt, to marinate the chicken
- Cut the cleaned chicken thighs into bite size and prepare to marinate them with tumeric powder and salt.
- Mix the chicken, tumeric powder and salt together and set aside to marinade for at least 30 minutes.
- Prepare all other ingredients needed to cook the chicken curry.
- Heat 2 tablespoon oil ( or less ) in a pressure cooker.
- Add in the minced garlic before the oil gets hot.
- A few seconds later, add in the minced ginger and stir fry until aromatic.
- Then add in the thinly sliced onions and continue to fry till the onions are softened.
- Next, add in the marinated chicken and continue to fry until the chicken turns white over medium high heat.
- Then add in the coriander powder, paprika, garam masala and cracked black pepper.
- Toss to coat the chicken and cook the spices.
- When the oil separates, add in chopped tomatoes and seeds of cardamom. Cook for a while.
- Lastly add coriander leaves, potato chunks and salt to taste. There is no need to add water.
- Close the cooker, apply the pressure regulator and cook on medium high till steam appears and you hear the whistle. Then reduce heat to low and simmer for another 5 minutes.
- And we're done! Garnish with some more coriander leaves before serving.
- Serve hot with plain boiled rice, naan or bread.